A spiced cinnamon scone drizzled with a lightly salted sweet maple glaze. Treat yourself to one of these Cinnamon Scones with your morning cup of coffee or tea.
Just days after my baby girl was born, I was feeling the need to get into the kitchen and bake. Of course, with life being a crazy busy, I wasn’t able to find even a few minutes for baking in those early days. Baking is therapy and I can’t stay away from either for long.
I’ve mainly been baking a few sweet treats like this easy Cinnamon Scone recipe. The recipe is based on my Cream Scones recipe.
Bake me something with cinnamon and maple syrup, and I’m in love. (Case in point, my Cinnamon Baked Oatmeal. So yum.)
For these scones, I’ve added a hefty dose of cinnamon to the dough, to make sure the cinnamon flavor can’t be missed. You can always add cinnamon chips too for a cinnamon chip scone. A drizzle of a just-sweet-enough maple glaze completes these Cinnamon Scones and makes it hard to resist going back for seconds. I made the scones a little on the smaller side, so if you grab a second (which I totally did), you don’t have to feel too guilty about it. By the way, if you’ve never made scones with white whole-wheat flour, you’ve got to give it a try. It’s one of my favorite whole grain substitutions, and it totally works.
One final note – these scones are just perfect as they are. Buuut… if you decide to mix some cinnamon chips into the dough, then let’s be friends for life, ok?
- 1 ½ cups white whole-wheat flour
- 1 cup all-purpose flour
- 2 tbsp. sugar
- 1 tbsp. baking powder
- 1 tbsp. ground cinnamon
- ½ tsp. salt
- 8 tbsp. 1 stick cold unsalted butter, cut into small cubes
- 1 cup heavy whipping cream
- ¼ cup pure maple syrup
For the glaze:
- 1/2 cup powdered sugar
- 1 1/2 tbsp. pure maple syrup
- 1 tbsp. heavy whipping cream
- pinch of salt
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Place white whole-wheat flour, all-purpose flour, sugar, baking powder, cinnamon, and salt in the bowl of a food processor.* Pulse to combine. Add in the butter pieces and pulse until the largest pieces of butter are the size of small peas, about 6-8 pulses. Transfer the mixture to a large bowl.
- In a liquid measuring cup or bowl, use a fork to combine the heavy cream and ¼ cup maple syrup. Pour into the flour mixture and use the fork to stir until mostly combined. If a few flour bits remain in the bottom of the bowl, use your hands to gently and quickly knead them into the dough. Optional, fold in cinnamon chips if desired.
- Divide the dough into two equal rounds and transfer to a floured work surface. Press each dough round into a 1-inch thick disk. Cut each disk into six equal triangles and place on the prepared baking sheet.
- Bake for 10-12 minutes, until barely golden on the edges.
- Let scones cool on the baking sheet before glazing.
- To make the glaze, whisk together powdered sugar, maple syrup, heavy cream, and salt. Drizzle glaze onto cooled scones.
**Scones can be frozen before or after baking. Freeze unbaked scones on a baking sheet and then transfer to a zip-top bag. Bake straight from the freezer, adding a few minutes to the baking time.
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